<<4th December, 2025 – Hong Kong>> As the holiday season kicks off, JIA Group invites guests to embark on a spectacular culinary journey across its celebrated portfolio, with festive experiences crafted by one MICHELIN starred Andō, one MICHELIN starred Estro, one MICHELIN starred Louise, one MICHELIN starred Duddell’s, and the MICHELIN-recommended Indian favourite Leela. Whether guests are seeking refined luxury, soulful comfort, or vibrant celebration, JIA Group’s festive line-up promises unforgettable dining moments for the closing chapter of 2025.
FESTIVE OFFERINGS FROM ANDO
At Chef Agustin Balbi’s Andō, the festive season is crowned by an elegant Christmas Experience Menu (Lunch at HK$988 and Dinner at HK$2,500; wine pairing HK$1,250) that marries Japanese finesse with Spanish heritage, presented through a refined sequence of dishes showcased in the holiday menu from 24-27 December.
The journey begins with three intricate bocaditos – hamachi with long pepper and white kombu; pumpkin and ebi brightened with blood orange; and beef tartare with dashi gel – before moving into Andō’s signature Black Olive Sourdough and a luxuriant Ajo Blanco layered with Kristal caviar, Spanish Balfegó tuna, ao-nori, and takana. Guests may enhance the experience with an optional Carabinero Red Prawns course (add HK$540), followed by Hokkaido Hand-Dived Scallop with truffle and parsnip, Kinki Fish with a maitake dumpling, and tender Pigeon paired with red cabbage and blueberry. The meal culminates in a comforting Arroz Caldoso of lobster, turmeric, kaffir lime leaves, and Hong Kong–grown Yi O rice, before concluding with a sweet potato–chestnut Mont Blanc and delicate mignardises.
Adding to the spirit of giving, Andō hosts a special “Toy for a Table” charity brunch on 14 December together with More Good, inviting guests to donate a new toy in exchange for a festive brunch table—an initiative that brings the community together in support of children in need while celebrating the joy and generosity of the season. Should guests be unable to join the brunch but still wish to contribute, donations would be most gratefully appreciated. Visit https://www.moregoodhk.com/donate to make a donation. Every gesture counts.
FESTIVE OFFERINGS FROM ESTRO
At one-Michelin-starred Estro, Chef Antimo Maria Merone presents an elegant Festive Dinner Menu available on 24, 25, and 31 December 2025, priced at HK$2,280 + 10% per guest (wine pairing prices at HK$980 for 4 glasses and HK$1,580 for 7 glasses), showcasing his signature blend of Neapolitan soul and contemporary refinement.
The experience begins with an aperitivo followed by Aori-ika with almond and caviar, leading into a vibrant Blue Lobster with fennel, dill, and blood orange. A luxurious Linguine with Mazara red prawn and chilli precedes a delicate wild mushroom Consommé with tortellini. Guests may then choose between Bottoni with saffron and Melanosporum black truffle or Tagliolini in aromatic chicken–mushroom jus crowned with Alba white truffle (supplement HK$980). The main course offers a choice of Lamb with artichoke and mint or indulgent Wagyu M9 with morel and Melanosporum black truffle (supplement HK$580). The meal concludes on a festive note with Chestnut & Pear, with the option to enrich the dessert further with Alba white truffle (HK$580).
FESTIVE OFFERINGS FROM LEELA
At modern Indian restaurant Leela, Chef Manav Tuli presents a heartfelt selection of festive à la carte specials available from 10 December to 5 January, spotlighting regional traditions and winter-warming flavours. Guests can begin with the smoky Turkey Seekh Kebab (HK$148) with colourful peppers, followed by the hearty Black Pepper Pork Rib Shorba Soup (HK$108), a Bak Kut Teh-inspired pork broth. Vegetarians will appreciate the Bengali Pumpkin Bharta (HK$138), a classic Bengali mash of pumpkin, onion, and red chillies. For those craving something sweet, savour the famed Qissa Khwani Kheer (HK$98) from Peshawar’s storied bazaar. To finish, the indulgent Seviyan Pistachio Trifle (HK$98) layers Indian vermicelli with pistachio cake for a sweet festive finale – perfect for crafting a personalised, spice-rich seasonal feast at Leela.
FESTIVE OFFERINGS FROM LOUISE
Refined French restaurant Louise, led by Chef Loïc Portalier, celebrates the season with a trio of elegant festive offerings across its Main Dining Room and La Terrace by Louise. From 19–30 December 2025, Louise presents a selection of Festive Specials, including a bright and delicate Scallop Crudo with ajo blanco, verjus gel, and grapes; a rich and comforting Duck & Foie Gras Pie with Périgueux sauce; and a refreshing Citrus & Honey dessert.
Celebrate the season with Louise’s curated Festive Gift Boxes, designed for effortless at-home indulgence and thoughtful gifting featuring Louise’s signature Roasted Hong Kong Yellow Chicken, also recently featured on EATER at HERE.
Gift Box Options:
Roasted Hong Kong Yellow Chicken | Niigata Rice | Green Salad | Chicken Jus | Red Wine: Domaine Henri Delagrange Bourgogne Hautes Cote de Beaune Rouge — HK$1,688
Roasted Hong Kong Yellow Chicken | Niigata Rice | Green Salad | Chicken Jus | Krug Grande Cuvée 173rd edition — HK$3,088
Roasted Hong Kong Yellow Chicken | Niigata Rice | Green Salad | Chicken Jus | Madeleine Box (5 pieces) — HK$1,188
The Festive Gift Boxes will be available from 18 – 28 December. Guests are kindly requested to place their orders at least 12 hours in advance by emailing info@louise.hk or sending a WhatsApp message to +852 5722 3269. All orders are available for pick-up only from Louise at PMQ, Central.
Over at La Terrace by Louise, guests can enjoy refined bistro-style creations such as Foie Gras Toast with black garlic, Duck Ravioli in lime leaf consommé with winter vegetables, and a decadent Chocolate Soufflé paired with coffee–cardamom ice cream.
On 31 December, Louise ushers in the New Year with an indulgent New Year’s Eve Dinner Menu (HK$2,688 +10% per guest), featuring two elegant snacks – Buckwheat Crêpes with caviar and curry and a Corn Tartelette with black truffle and Parmesan. The celebratory menu continues with Langoustine with carrot and bisque; Scallop with mushrooms and brown butter; Foie Gras Ravioli with consommé; Koshihikari Rice enriched with black truffle and egg yolk; and a three-serve Burgaud Duck followed by Citrus and Honey and Chocolate to finish.
For a more relaxed celebration, Louise also offers Festive Brunch Specials on 24–26 December and 1 January, complementing its regular brunch menu with optional festive dishes such as Scallop Crudo, Cavatelli with Black Truffle & Morels, and Foie Gras Toast.
FESTIVE OFFERINGS FROM DUDDELL’S
Duddell’s, the one MICHELIN-starred Cantonese dining institution led by Chef Chan Yau Leung, celebrates the 2025 festive season with an abundant programme of culinary highlights and seasonal indulgences. Winter Specials (20 Dec 2025– 31 Jan 2026) showcase luxurious Cantonese comforts, including Crispy Chicken Wing Stuffed with Glutinous Rice (HK$138 per piece), Braised Lamb Belly with Shiitake and Bamboo Shoot in Claypot (HK$328; pre-order 24 hours), Baked Chicken with Morel Mushrooms and 20-Year Huadiao Wine (Half HK$588 / Whole HK$1,088), Braised Pork Belly with Taro in Claypot (HK$980), Fried Glutinous Rice with Preserved Meat (HK$368), and Claypot Rice with Preserved Meats (from HK$518 for 2 preserved meat options, for 4 pax). From 20 to 22 December, highly limited premium eel dishes will be available, including Braised Giant Mottled Eel Fish (HK$1,880 per person) and Giant MottledEel Fish Head Soup (HK$3,880 for 4-6 persons).
The Festive Brunch at The Upper Room (20-21 & 25-28 Dec 2025) offers unlimited fresh-to-table dim sum, mains, and desserts, with free-flow packages from HK$638 for non-alcoholic options and HK$998 for Veuve Clicquot Champagne, rising to HK$1,388 (Ruinart Blanc de Blancs / Rosé) and HK$2,688 for the Krug Prestige Package; whilst children (ages 3–10) dine from HK$300. Guests may also add unlimited Sautéed Lobster with Ginger & Scallion and Typhoon Shelter Garoupa for HK$200 per guest. Menu highlights include Duddell’s Shrimp Dumpling, Peking Duck served at timed seatings, crispy chili chicken, beef tenderloin with pepper, fried rice with seafood and XO Sauce, and classic desserts like Mango and grapefruit Sago and Chrysanthemum Jelly Pudding, alongside a full vegetarian menu mirroring the format and breadth of the main offering.
Throughout December, Duddell’s bar team presents Festive Cocktails (HK$130 each, 1-31 Dec), including Berry Xmas (Ketel One Citron, mixed berry purée, spiced syrup), Gingerbread Man Old Fashioned (Monkey Shoulder, gingerbread syrup, Angostura bitters), the hot Fireside Amaro Latte (Averna, Frangelico, coffee liqueur, spiced honey, bourbon, milk), and Duddell’s Signature Mulled Wine.
To mark the final night of the year, Duddell’s presents an indulgent New Year’s Eve Set Menu (HK$2,388 +10% per person), which includes a glass of champagne and complimentary entry to the “Midnight Opium” New Year’s Eve party. The feast begins with an exquisite appetiser
selection featuring Crispy Suckling Pig with Caviar, Crispy Chicken Wing stuffed with glutinous rice, and Organic Cherry Tomato with dried salted plum, followed by the signature Crispy Stuffed Crab Shell filled generously with fresh crab meat. A luxurious Double-boiled Chicken Soup with Fish Maw and Bamboo Pith precedes the main courses, which include Braised Local Fresh Lobster in Supreme Broth or, for an additional HK$300 per person, Braised Australian 3-Head Abalone with oyster sauce and pea sprouts. Guests will also enjoy Duddell’s Peking Duck, Sautéed Asparagus with wild mushroom and fresh lily bulb, and Fried Wuchang Rice with minced A4 Miyazaki wagyu. The celebration concludes on a sweet note with Chilled Mango Sago Cream with bird’s nest alongside festive petit fours – an opulent finale before stepping into the night’s celebrations.
Festivities reach their peak on New Year’s Eve as Duddell’s transforms into “Midnight Opium,” a party that turns back time to the golden era of glittering nightlife and vintage glamour. On 31 December from 9:30pm till late, guests are invited to immerse themselves in soul-stirring dance performances and the captivating sets of DJ Shäng Dì, creating a night worthy of bidding farewell to 2025 in legendary style. Tickets, each inclusive of a welcome drink, are priced at HK$388 Early Bird (until 15 Dec), HK$488 Standard, and HK$538 at the door.
For an elevated experience, Duddell’s offers a trio of table packages: the Classic (HK$4,500) with six tickets, two bottles of Ruinart R de Ruinart Brut, and a house spirit; the Elevated (HK$6,500) with six tickets, two bottles of Ruinart Blanc de Blancs or Rosé and two house spirits; and the Grand (HK$9,500) featuring eight tickets, four bottles of Ruinart Blanc de Blancs or Rosé and two premium spirits. Guests can enquire via party@duddells.co, and tickets are now available via Eventbrite.
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About JIA Group
JIA Group is a Hong Kong based hospitality firm that is internationally praised and recognized for executing spaces and experiences rooted in style and substance. Founded in 2004, JIA Group has established a reputation internationally as an award-winning trendsetter in the hospitality industry. The current portfolio includes 9 venues in Hong Kong, full list of the restaurants and bars could be found on JIA’s website here.
[2nd December 2025– Hong Kong] This December, Wan Chai Ship Street’s bustling Trattoria Felino invites guests to embrace the warmth and generosity of the Italian holiday table with a series of festive dining experiences rooted in traditional Neapolitan flavours. From a convivial Christmas Eve Dinner and indulgent New Year’s Eve Feast, to a hearty Christmas Day Brunch filled with beloved house favourites, the trattoria brings comforting classics and seasonal specialties to the forefront. Throughout December, guests can also enjoy a curated selection of Seasonal Specials, including rotating handmade pastas and festive-only dishes. Whether celebrating with family, friends, or loved ones, Trattoria Felino offers a joyful, flavour-driven holiday lineup designed to capture the true spirit of an Italian Christmas.
Christmas Eve Dinner | 24th December
At Trattoria Felino, the holidays are marked by comforting Italian classics elevated with festive flair, beginning with a warm and convivial Christmas Eve Dinner priced at HK$680 +10%. The menu opens with a generous spread of shared starters – Langoustine Toast brightened with avocado and lemon zest, Mac & Cheese Frittatine, a luscious Carbonara Egg with yolk cream, pecorino, and guanciale, and a refreshing Bluefin Tuna Tartare paired with burrata and Amalfi lemon. A luxurious Tagliolini with Périgord Black Truffle follows before guests gather around a hearty shared Roasted New Zealand Wagyu Bavette Steak, served with peppercorn–caper sauce and roasted baby vegetables. To finish, a trio of Italian sweets – Pistachio Gelato, Cannoli, and Tiramisù – brings a touch of nostalgic sweetness to the evening.
New Year’s Eve Dinner | 31st December
The celebration continues with an indulgent New Year’s Eve Dinner, offered at HK$780 +10% per guest, featuring starters such as Uni Egg with sea urchin, potato, and pecorino; Pane e Pomodoro with toasted sourdough, cherry tomato, balsamic, and raspberry; and Scallop Crudo dressed in grapefruit, dill, and mango vinaigrette. A festive pasta course follows with Homemade Spaghetti alla Chitarra topped with Sicilian red prawn and mandarin, before the table comes together once more for the Roasted New Zealand Wagyu Bavette Steak. The meal concludes with the same delightful dessert trio – Cannoli, Tiramisù, and Pistachio Gelato – setting the tone for a delicious start to 2026.
Christmas Day Brunch | 25 December
For Christmas Day Brunch, Trattoria Felino brings together its most beloved Italian comfort dishes with a few festive additions, creating a warm and indulgent holiday feast. Priced at HK$580 +10%, the brunch begins with a spread of sharing appetisers including Classic Meatballs in tomato ragù, Mac & Cheese Frittatine, the signature Carbonara Egg with yolk cream, pecorino, and guanciale, and Scallop Tartare on avocado toast, offering a hearty start to the celebration. Guests then choose from a selection of mains such as Scialatielli with zucchini and pecorino, Tagliatelle with saffron beef ragù, Cod Fillet with fennel and saffron, or Half Clay Pot–Braised Yellow Chicken, with optional upgrades like Spaghetti with Sea Urchin (+HK$98). For the occasion, Felino adds a festive Pappardelle al Ragù di Maiale – a rich pork ragù with mushrooms, rosemary, and pecorino, served for two. To finish, guests select from three classic dolci: a crisp Cannoli with ricotta and candied orange, silky Tiramisù, or creamy Pistachio Gelato, ensuring a sweet and satisfying Christmas finale
Seasonal Specials | 1st – 31st December
Trattoria Felino celebrates the season with a lineup of Seasonal Specials that stay true to its Neapolitan roots while introducing a few festive-only creations available for a limited time. The menu includes comforting snacks of Frittatine Cacio e Pepe (HK$78) and a bright, refreshing Cured Seabass (HK$158) with cherry tomatoes, olive oil, and wild fennel. The main course special features the indulgent Iberico Pork Pluma (HK$228) served with girolles mushrooms, carrot purée, and a fragrant date vinegar jus.
Pasta takes centre stage with rotating weekday and weekend signatures: Gnochetti (HK$218) with cooked and raw Sicilian red prawn, capers, and mandarin oil on Tuesdays and Wednesdays; Pumpkin Tortelli (HK$178) with parmesan fondue, amaretti crumble, and balsamic on Thursdays and Fridays; and Maccheroncini (HK$198) with bluefin tuna tartare, Genovese sauce, and basil on Saturdays and Sundays.
View all special festive offers at HERE with bookings can be made via SevenRooms at HERE or through whatsApp at +852 5697 4477.
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ABOUT TRATTORIA FELINO
Following Chef’s Marcello Scognamiglio’s roots and his experience around different countries, Trattoria Felino was born out of the desire of creating an informal, unassuming and affordable trattoria, specializing in Neapolitan and mediterranean flavours. It draws its inspiration from Naples and its surroundings, which emphasize the creativity, quality and versatility of the rich variety of simple, delicious ingredients of the area. Focusing on delivering a contemporary take on authentic recipes, from ‘crudi’ to homemade pasta, the food is ideal for sharing, and varying from seafood to meat plates, such as Ida’s meatballs, Marcello’s nonna recipe and one of the chef’s signature dishes in Hong Kong, the chicken cooked in a cast iron pan. All time classic cocktails served in a fun and buzzy atmosphere, going toe to toe with an exciting wine program, focusing on southern regions, without forgetting the Italian classics.
RESTAURANT ACCOLADES
MICHELIN Guide Hong Kong Macau 2025 – Recommended Restaurant
Openrice Hong Kong Top 100 tables 2024 & 2025 + Top 10 Best Italian Restaurant
得獎建築師傅厚民 （André Fu）把把兩層高的歷史建築改造成別緻舒適的空間，帶來時尚家居感覺。賓客可在下層全新揭幕的La Terrace by Louise享受美味休閒餐飲。或移步至上層餐廳品嚐精緻的米芝蓮美食。
La Terrace by Louise為米芝蓮一星餐廳Louise之全新附屬餐飲概念，由行政主廚Loïc Portalier領航。La Terrace by Louise以優質的時令食材融合法式烹飪技藝，讓客人於品味法式經典美食的同時，也能享受輕鬆愜意的用餐體驗。不論是想在下班後淺酌放鬆，還是與朋友相聚，客人都可以沉醉於La Terrace by Louise的豪華優雅酒廊或戶外庭園的愜意氛圍中，品味迷人的法式風味。
<<1st December2025 – Hong Kong>> In response to the catastrophic Wang Fuk Court fire – one of Hong Kong’s most devastating residential tragedies in recent years – JIA Group’s Chefs unite at Louise to host an one-night-only charitable dinner on Tuesday, 9th December, joined by leading restaurants Estro, Mono, Andō, 22 Ships, Leela and Louise. The incident, which unfolded on 26th November, resulted in significant loss of life and left many families displaced. The Hong Kong Red Cross has been on the frontlines providing emergency relief, shelter support, and psychosocial services. In solidarity, 100% of proceeds from the dinner (HK$3,888 + 10% per guest), including food and wine, will be donated directly to the Hong Kong Red Cross to aid their ongoing relief efforts.
“Our hearts are with the victims, families, and residents affected by the Wang Fuk Court fire. At a time when our city is grieving, the most important thing we can do is come together in support. We are deeply grateful to the Hong Kong Red Cross and everyone involved for their swift, life-saving work on the frontlines, and to our chef partners for uniting with us to contribute in the way we know best; through hospitality, generosity, and community,” says Chefs of JIA Group.
PARTICIPATING RESTAURANTS
Louise
A one MICHELIN-starred French restaurant by JIA Group, Louise, led by Chef Loïc Portalier, celebrates heartfelt French gastronomy anchored in seasonality, technique, and warmth. Located in a heritage house in PMQ, Louise is known for elegant, ingredient-led cooking and refined cuisine.
Estro
Helmed by Chef Antimo Maria Merone, one MICHELIN-starred Estro reimagines Neapolitan cuisine with poetic modernity. The restaurant is revered for deeply personal storytelling through flavours, championing sophistication, precision, and Southern Italian soul.
Mono
Chef Ricardo Chaneton’s Mono offers a singular expression of Latin American fine dining, earning its MICHELIN star for its avant-garde tasting menus and meticulous craftsmanship rooted in Venezuelan heritage and contemporary technique.
Andō
At one MICHELIN-starred Andō, Chef Agustin Balbi intertwines Japanese precision with Spanish lineage, creating emotive, memory-driven cuisine. The restaurant is celebrated for its storytelling and boundary-pushing compositions.
22 Ships
A lively, modern Spanish eatery, 22 Ships by Chef Antonio Oviedo blends bold flavours, craftsmanship, and unpretentious energy. Known for contemporary tapas and creativity, the restaurant represents one of Hong Kong’s most beloved casual-fine culinary voices.
Leela
A MICHELIN-recommended modern Indian restaurant, Leela, led by Chef Manav Tuli, champions regional traditions and soulful flavours, reinterpreted with sophistication. Its dishes tell stories of heritage, fire, spice, and seasonality.
Yellow chicken | morel mushroom | alba white truffle
*By Estro*
Chocolate | Sourdough | whisky & Oabika
*By Louise*
Bergamot tart
Catalana bocadito
Masala Chai Tartelette
*By Estro, Ando & Leela*
On the night, there will also be special wines available by the bottle for purchase and consumption, generously donated by guests and friends of JIA Group.
JIA Group is a Hong Kong based hospitality firm that is internationally praised and recognized for executing spaces and experiences rooted in style and substance. Founded in 2004 by entrepreneur Yenn Wong, JIA Group has established a reputation internationally as an award-winning trendsetter in the hospitality industry. The current portfolio includes 9 venues in Hong Kong, full list of the restaurants and bars can be found on JIA’s website here.
[25th November, 2025 – Hong Kong] One MICHELIN-starred ANDŌ by Chef / Owner Agustin Balbi announces a festive, one-day-only charity brunch on Sunday, 14 December, created in the holiday spirit of giving and presented in collaboration with MORE GOOD, the Hong Kong food charity dedicated to providing high-quality, nutritious meals to communities in need.
Continuing in its role as the official Restaurant Ambassador of MORE GOOD, ANDŌ will host “A TOY FOR A TABLE – The Christmas Sharing Brunch”, a heartfelt initiative encouraging guests to contribute new, unwrapped toys in lieu of a set menu price. All donated toys will be distributed to children and families supported by MORE GOOD and its partner organisations during the holiday season.
“As the official ambassador of More Good, this Christmas season, we want to bring joy and do something a little different to the children that need our help. There is no better thing to receive than toys during the Christmas season and this is how we developed this concept of our guests donating their toys to the children instead of paying money for the brunch, something to give back to our community.” says Agustin Balbi of ANDO.
A TOY FOR A TABLE: THE CHRISTMAS SHARING BRUNCH
The special family-style Christmas brunch offers a generous comforting food that brings people together during the festive season. The 3-course menu begins with a bright and refreshing Fish Carpaccio, delicately dressed with passion fruit and salsa fresca, offering a vibrant balance of acidity and freshness to open the meal. This is followed by warm, golden Empanadas, served with a lively chimichurri that adds herbal depth and a touch of Argentine comfort.
The centrepiece of the brunch is a hearty Roasted beef accompanied by potatoes, onions, and gremolata, bringing together rich flavours, rustic textures, and aromatic citrus-herb notes meant for sharing. To finish, guests will enjoy a playful combination of Coffee, vanilla, and chocolate, followed by the simple pleasure of freshly baked madeleines, creating a warm and satisfying end to the experience.
A TOY FOR A TABLE EVENT DETAILS
Date: Sunday, 16 December (One Day Only)
Time: From 12:00pm onwards
Format: Family-style, 3-course brunch
Capacity: 24 guests
Price: No fixed price. Guests are invited to DONATE TOYS for those in need
For reservations and bookings, please whatsapp to +852 9161-8697.
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ABOUT ANDŌ
One MICHELIN-starred Andō is Argentine Chef Agustin Ferrando Balbi’s first restaurant, launched in partnership with JIA group. Defying labels and bending genres, Andō’s modern tasting menus are a translation of Agustin’s own unorthodox journey onto the plate, one that nods at his ancestral roots in Italy and Spain, while gazing at the lands that shaped his craft – the USA and Japan.
Address: 1/F, Somptueux Central, 52 Wellington St, Central, Hong Kong
* Tatler Asia Best of Asia – Top 100 Restaurants of Asia
* Two Knives Award – Best Chef Awards 2024
* Travel & Leisure Asia 2023 + 2024 – Top 30 Restaurants of Hong Kong
* MICHELIN Guide Hong Kong Macau 2025 – Best Sommelier (Carlito Chiu)
* Tatler Best – Best Sommelier (Carlito Chiu)
* Three Knives Award – Best Chef Awards 2025
ABOUT JIA GROUP
JIA Group is a Hong Kong based hospitality firm that is internationally praised and recognized for executing spaces and experiences rooted in style and substance. Founded in 2004 by entrepreneur Yenn Wong, JIA Group has established a reputation internationally as an award- winning trendsetter in the hospitality industry. The current portfolio includes 9 venues in Hong Kong, full list of the restaurants and bars could be found on JIA’s website here.
More Good Foundation Limited is a Hong Kong-based organisation that works to provide high-quality meals to those in need, with an emphasis on nutrition and community (Hong Kong Registered Charity IR-File No.: 91/18335). Founded in July 2021 by Brian Fung, Kenneth Chan, Kiyoshi Hoshimi-Caines, Matt Abergel and Tim King, More Good has a clear vision where skills, resources and the desire to help can be combined to bring greater impact. In 2022, more than 15,000 meals have been prepared and donated under the More Good Meals programme. Find out more at www.moregoodhk.com
<<24th November 2025 – HONG KONG>>LEELA, Hong Kong’s modern Indian culinary destination, unveils an exciting new season of culinary storytelling through two refreshed tasting menus, an expanded à la carte lineup with plenty of surprises and local Hong Kong influences, and new Tiffin box lunch set. Curated by Chef / Owner Manav Tuli, the menus offer a refined exploration of India’s vast regional flavors, weaving centuries of inspiration into a contemporary dining experience.
NEW À LA CARTE ADDITIONS: OF FLAVOUR, MEMORY, AND FIRE
Chef Manav expands LEELA’s à la carte menu to showcase dishes that trace India’s vast geography and culinary evolution with a touch of local influences from Hong Kong, from street snacks and temple fare to royal feasts and regional comfort food. Guests may elevate their experience with curated wine pairings or non-alcoholic Saicho sparkling tea selections designed to mirror the menus’ progression of flavours.
Seasonal & Off-Menu Creations
Hairy Crab Biryani (HK$688)– a seasonal indulgence of aged basmati rice cooked with homemade spices, crab butter, and tamarind, and served with crab roe masala.
Yuanna Morel Mushroom Korma with Tibetan Black Truffle (HK$398)
New Starters
Fish Cheek Rasam (HK$88) – a tangy, aromatic broth from southern India with balanced acidity and spice.
Kerala Pork Fry (HK$148) – tender pork with crushed black pepper, curry leaf, and coconut – a signature from India’s pepper coast.
New From the Tandoor Selection
Mawa Paneer Tikka (Hyderabad) (HK$138) – homemade cottage cheese with sun-dried tomato, roasted almonds, and Indian spices.
Asaf Jahi Chicken Tikka (HK$138) – a Nizam-era specialty infused with saffron and stone flower.
Tandoori Local Squid (HK$188) – Hong Kong–caught U3 squid kissed by Kashmiri chilli and ginger-peanut chutney.
Kandhari Lamb Chop (HK$348) – succulent lamb infused with ginger juice and pomegranate, a modern echo of Afghan-Punjabi influences.
New Curries & Biryani Dishes
Rara Gosht (HK$388) – lamb mince and neck cooked with cumin, fennel, and cinnamon; a dish named after a royal love story.
Whole Roasted Tandoori Spiced Three Yellow Chicken (HK$688) – marinated with yogurt and spices, served with Yunnan porcini pulao.
Prawn Pulao (HK$248) – tiger prawns in aged basmati rice with tamarind and select spices.
Black Pepper Mushroom (HK$188) – buttery mushrooms with Kerala garam masala and fennel, crisp and fragrant.
Together, these dishes represent a living map of Indian gastronomy, each rooted in tradition, shaped by migration, and refined through LEELA’s contemporary lens.
A TALE OF TWO EXPERIENCES: THE NEW TASTING MENUS
Chef Manav introduces two new tasting journeys designed to suit every palate and mood:
1) THE ROYAL EXPERIENCE MENU (HK$1,288+10%) A luxurious homage to India’s royal courts and dynastic kitchens, inspired by ancient manuscripts and courtly feasts.
Fish Cheek Rasam – a modern interpretation of Madurai’s 16th-century tamarind elixir, elevated with delicate fish cheek.
Shishranga Murg – “six-colour chicken,” a Mughal marvel layered with spices and hues of saffron and beetroot.
Kandhari Lamb Chop – inspired by the pomegranate-studded flavours of Afghanistan’s Kandahar region.
Aash-e-Bawardi – slow-cooked beef curry with lentil dumplings, a royal stew rich in Persian influence.
Thrissur Crab Curry – roasted coconut, tamarind, and black pepper unite in this Kerala classic.
Lehsuni Palak – tempered spinach perfumed with garlic.
Yunnan Porcini Mushroom Pulao – fragrant rice with wild porcini from Yunnan.
Lacha Naan – flaky, layered naan for perfect accompaniment.
Fig Mastani – a nostalgic dessert of fig, nuts, and milk ice cream layered with tutti frutti and milk crumbs.
2) THE SIGNATURE TASTING MENU (HK$888+10%) Playful and vibrant, this menu captures the variety and contrast of India’s regional cooking.
Smoked Butter Chicken or Rara Gosht – LEELA’s beloved classics, rich and deeply spiced.
Kumaoni Raita, Black Pepper Mushroom, and Garlic Naan
Bone Marrow & Beef Cheek Biryani – aged basmati rice with marrow richness and tender cheek.
Ispahan Kulfi and Chocolate Chilli Chaat – an elegant finale balancing floral sweetness and gentle heat.
LEELA’S TIFFIN BOX SET LUNCH: A MIDDAY JOURNEY THROUGH INDIA
Completing the new season’s offerings, LEELA introduces the Tiffin Box Set Lunch with all refreshed new dishes, a modern interpretation of India’s beloved tiffin tradition designed for Hong Kong’s dynamic lunch hour. Available from Tuesday to Friday during lunch, guests may choose two courses (HK$288+10%), three courses (HK$388+10%), or four courses (HK$518+10%), selecting one item from each section.
Starters and grills include options such as Fish Cheek Rasam with Barley, Chicken Tikka Salad, Sweet Potato Chaat, Lucknowi Tokri Chaat (+HK$18), Baked Chettinadu Duck Samosa (+HK$28), Goan Peri Peri Prawns (+HK$58), and Traditional Chicken Tikka. Main courses feature Kerala Fish Curry, Smoked Butter Chicken, Pork Pepper Fry (+HK$38), Chicken Tikka Masala, Vegetable Kofta Curry, Thecha Prawn Pulao (+HK$88), and Rara Gosht (+HK$38) – all served with a choice of plain, butter, or garlic naan (Peshwari naan +HK$38), steamed rice, vegetable of the day, and dal of the day. To end, desserts include Ispahan Kulfi, Chocolate Chilli Chaat, and Seasonal Fruit Dessert (+HK$18).
Balancing authenticity and convenience, the Tiffin Box Set transforms LEELA’s signature flavours into an elegant, swift dining experience that celebrates India’s vibrant midday meal culture.
Welcome to Leela, an extraordinary new dining destination where the vibrant flavours of India meet contemporary innovation. Derived from the Hindu concept of divine play, Leela is a culinary playground. Located inside Lee Garden Three and under the visionary leadership of Executive Chef Manav Tuli, Leela is on a mission to showcase the diverse regional cuisines of India in a way that blends tradition, creativity, and sustainability. From tantalizing street snacks to rich curries, each dish at Leela tells a story, inviting you to embark on a culinary journey like no other.
LEELA – RESTAURANT CURRENT AWARDS & PREVIOUS ACCOLADES
Foodie Forks Awards 2025 – Best Indian Restaurant in Hong Kong
Tatler Best 2025 – Top 20 Restaurants of Hong Kong
Opinionated About Dining 2025 Top Restaurants of Asia – #239 (NEW)
MICHELIN Guide Hong Kong Macau 2024 + 2025 – Recommended Restaurant
Foodie Forks Awards 2024 – Best New Restaurant 2024
Best New Restaurant – SCMP Top 100 Tables 2024
Chef of the Year – SCMP Top 100 Tables 2024
Bazaar Elite Taste 2024 + 2025 – Harpers Bazaar Hong Kong
Tatler Dining by Hong Kong Tatler – Chef of the Year – 2022
CONTACT LEELA HONG KONG
Address: Shop 301-310, Lee Garden Three, 1 Sunning Road, Causeway Bay, Hong Kong
《2025年11月24日 — 香港》節日將至，Simon Rogan旗下 The Baker & The Bottleman 誠邀客人體驗英式聖誕節的迷人氛圍、感受節慶的魅力與美食。於11月29日至12月31日，The Baker & The Bottleman烘焙店將推出限定手工節日糕點和烘焙食品，位於烘焙店樓上的餐廳則為客人特別準備了聖誕節套餐以及一系列節日單點菜式。
11月29日至12月31日 – 聖誕烘焙美食
節慶禮品 – 時令甜點、糕點及鹹點
The Baker & The Bottleman 推出一系列精彩的聖誕烘焙美食，為客人帶來窩心節日驚喜。精選甜點包括抹茶牛油酥餅（HK$25/件），聖誕樹造型的牛油酥餅融入了最高等級的茶道級抹茶，濃郁的抹茶香與牛油的柔滑香氣交織；經典節慶甜點薑餅人（HK$25/件）糅合肉桂、茴香、丁香和芫荽的香氣，散發著溫暖氣息；黑莓果醬餡餅（HK$35/件）以酥脆的牛油酥皮製作，包裹著黑莓果醬、新鮮漿果和杏仁雲呢拿餡料；榛子焦香牛油蛋糕（HK$40/5件，HK$28/件）外酥內軟，帶有煙韌的口感，為饋贈摯友之選。朱古力愛好者可選擇由The Baker & The Bottleman及Conspiracy Chocolate 攜手打造的Conspiracy朱古力禮盒套裝（每盒HK$180/6件，每款口味3件），包括包裹著榛子朱古力醬及牛角包碎的手工黑朱克力，以及注入薑味的鹽味焦糖朱克力。
於聖誕節當日，客人可於The Baker & The Bottleman餐廳享用節慶套餐。節慶套餐每位價錢為HK$458，午餐供應時間由中午12時起，最後入座時間為下午5時。午餐先以窩心暖胃的蘑菇栗子湯打開序幕，帶來濃郁的節日風味；客人可選擇另加HK$38，享用蜜汁烤五花肉火腿。主菜方面，可品嚐開心果舞茸釀火雞胸肉，搭配經典的英式節慶配菜，包括鴨油馬鈴薯、蜜汁烤防風草、烤小胡蘿蔔、煙肉捲香腸和煙肉果醬配抱子甘藍。最後，以散發清新柑橘香氣的橙香奶油餡餅為聖誕盛宴作結。
不論是為聖誕活動挑選節日美饌及禮物，或是與摯愛享用聖誕大餐，The Baker & The Bottleman都能為客人提供窩心滋味的選擇。購買節慶產品，請按此瀏覽網站；預訂午餐和晚餐，請按此。
《完》
關於The Baker & The Bottleman
The Baker & The Bottleman體現創辦人Simon Rogan的精神，以永續烹飪為其核心理念。透過傳統英式的手工烘焙技術和風味，每件精緻美食均由The Baker & The Bottleman的烘焙師和廚師從頭開始製作，體現其對食物的品質及原創性的承諾。The Baker & The Bottleman同時實踐環保理念，鼓勵「重用」環保意識，以減少源頭浪費，包括使用可重複使用的袋、咖啡杯和採用簡約的包裝設計。所有包裝都可以重用或堆肥，而部分是由有機或再生棉製成。The Baker & The Bottleman致力於支持本地及小規模生產商，並優先從本地農場及生產商直接採購食材。
[21st November 2025 – Hong Kong]BaseHall 01 and BaseHall 02 ring in the winter season with exciting new arrivals and festive culinary creations. Leading the lineup is the debut of Sushi Raku, the popular Central Japanese eatery bringing its signature sushi, sashimi, rolls, and donburi to the heart of BaseHall. Joining the mix currently is Hole Foods, Hong Kong’s homegrown donut and baked-goods favourite, popping up for a three-month residency with its cult-classic donuts, brownies, and daily fresh bakes. Alongside these additions, vendors across both halls are rolling out limited-time winter specials, from hearty pastas and comforting udon to seasonal pastries and premium rice bowls, offering guests a diverse and celebratory dining experience to close out the year.
Sushi Raku Debuts at BaseHall 02 starting from 3 December 2025
Sushi Raku, known for its approachable Japanese dining and fresh, skillfully prepared sushi, brings its popular Central concept to BaseHall with a new counter serving signature rolls, nigiri, sashimi, and donburi. Its arrival adds an elevated yet accessible Japanese option to the food hall, spotlighting quality seafood and classic comfort dishes.
At BaseHall, Sushi Raku offers an extensive menu at wallet-friendly prices, including favourites such as Salmon Nigiri (HK$15), Tuna Nigiri (HK$35), Aka ShrimpNigiri (HK$28), and Yellowtail Nigiri (HK$25). Guests can also enjoy premium rolls like the Sakura Shrimp & Tiger Prawn Uramaki (HK$55), Soft-Shell Crab Uramaki (HK$58), Minced Tuna Mini Roll (HK$58). For a heartier meal, chirashi bowls such as the Salmon & Ikura Bowl (HK$1188), Toyosu Sashimi Donburi (HK$178), and 「Yamayuki」Blurfin Tuna Donburi(HK$188) offer generous, fresh cuts over seasoned rice.
Sushi sets including the 5-Piece Nigiri + Miso Soup (HK$60+) and 8-Piece Nigiri + Miso Soup HK$96+) provide excellent value. Warm sides like Miso Soup (HK$25) and round out the offering, while a curated sake list features options from Dassai, Sharaku, Kuheiji, and the coveted Juyondai (HK$150). Altogether, Sushi Raku’s BaseHall menu delivers variety, freshness, and quality in a fast-casual format ideal for both quick lunches and relaxed dinners.
BaseHall 01 Welcomes Hole Foods for a Three-Month Pop-Up Residency
Bringing a dose of handcrafted sweetness to the heart of Central, Hole Foods joins the BaseHall lineup for a three-month pop-up, delighting guests with its beloved donuts and a wide range of freshly baked goods. Founded in 2020 by two donut enthusiasts determined to fill Hong Kong’s pastry gap, Hole Foods quickly became a community favourite by creating flavours inspired directly by customer cravings.
Alongside festive treats like the Gingerbread Man (HK$35) and Chocolate Rudolph (HK$38), guests can enjoy signature classics such as the Original Glaze (HK$30), Lemon Glaze (HK$30), Pandan Coconut (HK$42), the BaseHall-exclusive Salted Caramel (HK$42), and Raspberry Jam (HK$38) donuts, as well as indulgent baked goods including the Original Brownie (HK$30), Banana Chocolate Chip Bread (HK$35), Lemon Loaf Slice (HK$35), Chocolate Chip Cookie (HK$35), and Egg Tart (HK$22).
From donut holes to brownies and breads, Hole Foods is dedicated to spreading “donut love” through small-batch, made-fresh-daily treats. Their arrival at BaseHall brings a warm, nostalgic indulgence to the holiday season, offering visitors a taste of Hong Kong’s homegrown donut pioneer at its sweetest.
BaseHall Vendors Unveil New Winter Dishes to Celebrate the Year-End Season
BaseHall 01 welcomes a festive wave of limited-time creations as its vendors unveil new dishes for the holiday season.
Bengal Brothers leads with its Chicken CranberryMeatballs (HK$108), combining spiced chicken with a tangy-sweet cranberry barbecue glaze.
BENKO by Nute introduces a comforting Sesame Miso Soup Udon (HK$118)
CREW offers the warming Hojiger (HK$55), a cozy blend of roasty hojicha and ginger.
Hole Foods joins in with holiday bakes like the Gingerbread Man (HK$42) and Chocolate Rudolph (HK$35).
Nocino expands its pasta lineup with rich winter specials including Henry’s Christmas Goose & Chestnut Ragu Reginette (HK$129), Mushroom Ragu Gigli (HK$129), Lamb Morel Tortiglioni (HK$139), and Red Prawn Casarecce (HK$99).
SICK! Burger debuts its bold XO Cuttlefish Burger (HK$98)
Thai Grill presents the show-stopping Thai Grilled Whole Chicken (HK$288).
BaseHall 02 welcomes a festive wave of limited-time creations as its vendors unveil new dishes for the holiday season.
CUIT introduces a selection of seasonal pastries including the Apple Tart, Black Forest Cookie, and Pandoro Minis, alongside a set of artisanal Christmas condiments.
CCT By Shop B brings comforting new rice bowls such as the homestyle Tomato, Onion & Scrambled Egg Rice (HK$68) and Creamy Corn & Chicken Rice (HK$68).
Fete Up introduces a very festiveBeef Bell Sleigh (HK$108), a Hungarian Beef Goulash, Coconut Rice, Roasted Broccoli, Roasted Pumpkin, Beetroot & Carrot in Strawberry Sauce, Cranberry Yoghurt Sauce
Min Dong introducesa winter specialLamb Brisket Claypot (HK$148)
Hancham introduces LA Kalbi (HK$168) with Korean Miso Soup, whole grain rice and sides
Zagin Soba introduces the indulgent Wagyu Beef Bone Broth Ramen (HK$198)
MICHELIN recommended Taiwanese eatery, Yuan Is Here introduces aHot Pot Set for One (HK$138) that includes three types of meat options, two types of soup options and a carb option and White Bitter Melon Basque Cake, available at HK$48 per slice, HK$188 for 400g, and HK$358 for 600g.
As a place to celebrate Hong Kong and its homegrown talents, BaseHall 01 and 02 continues to experiment with brave new culinary ideas and events, championing the food and people that make one of the world’s greatest cities so unique.
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BASEHALL 01 and 02 CONTACT
Address: Jardine House, Shops 9A, 9B and 9C LG/F, 1 Connaught Pl, Central
BaseHall is Hong Kong’s ultimate dining destination, bringing the most exciting cuisines and culinary talents together under one roof. We’re here to make Central the centre of the flavour universe and bring the people of Hong Kong together over great food, drinks and genuine hospitality. Whether you’re looking for a quick bite, a leisurely lunch, or a nightcap at the end of a long day, our killer line-up of vendors has got something for everyone – making every moment as memorable as your next bite. Come celebrate the best food and drink with Hong Kong’s finest homegrown culinary talent.
ABOUT BASEHALL 02
Premier food and beverage destination, BaseHall 02 is the vibrant new addition to Hong Kong’s diverse culinary landscape. BaseHall 02 presents a curated collection of Hong Kong’s best food and beverage experiences under one roof. From counters serving up the city’s celebrated classics and experiences, to late-night DJ events fuelled by bespoke cocktails, BaseHall 02’s fluid space leads the way in modern, multi-concept experiential dining.
米芝蓮一星餐廳Cristal Room by Anne-Sophie Pic標誌著匠心匠藝締造幸福喜悅的法國奢華品牌Baccarat、世界獲得最多米芝蓮星的頂尖女主廚Anne-Sophie Pic與香港餐飲服務集團Leading Nation Hospitality之間的突破性合作。餐廳於2023年11月中旬開業，將款待、設計和餐飲概念完美融合。Cristal Room by Anne-Sophie Pic由巴黎著名建築和室內設計工作室Gilles et Boissier設計，設有40個座位，可飽覽壯麗維港景色，透過開放式廚房展現廚藝團隊的烹調技藝。
<<20th November 2025 – Hong Kong>> This holiday season, The Baker & The Bottleman invites guests to indulge in the warmth, charm, and flavour of a British Christmas. From 29 November to 31 December, the bakery unveils a spectacular array of handcrafted festive pastries and bakes, while the restaurant welcomes diners for a special Christmas Day set menu and a range of holiday à la carte specials designed for celebratory feasting.
BAKERY FESTIVE COLLECTION (29 NOV – 31 DEC)
Seasonal Sweets, Pastries, and Savouries for Holiday Gifting and Celebration
The Bakery Festive Collection features a variety of sweet bakes, beginning with the Matcha Shortbread (HK$25/pc), a buttery shortbread infused with ceremonial-grade matcha and shaped into festive Christmas trees. The traditional Gingerbread Man (HK$25/pc) brings the warmth of cinnamon, anise, cloves, and coriander, while the Blackberry Bakewell Slice (HK$35/pc) layers buttery shortcrust pastry with blackberry jam, fresh berries, and almond-vanilla filling. Rich and aromatic Hazelnut & Brown Butter Cakes (HK$40 for 5 / HK$28 for 2) offer a chewy-centred, crisp-edged treat ideal for gifting. For chocolate lovers, the Conspiracy Chocolate Box (HK$180/box including 6 pieces, 3 of each flavours) includes a dark chocolate Bon Bon filled with hazelnut gianduja and croissant flakes and a ginger-infused salted caramel chocolate crafted in collaboration with Conspiracy Chocolate.
Festive pastries include the Croissant Mince Pie (HK$30/pc), featuring croissant dough filled with spiced, brandy-matured fruit mince, and the Cinnamon Crunch Puff (HK$25/pc), a golden croissant ring coated in cinnamon sugar. The indulgent Orange & Chocolate Almond Croissant (HK$48/pc) offers candied orange almond cream dipped in dark chocolate, while the Mocha Twice-Baked Pain-Suisse (HK$38/pc) provides a mocha-frangipane twist on the classic pain-Suisse.
Seasonal savouries add even more festive flavour, including the Maple Pancetta Asparagus Crot Dog (HK$48/pc) with smoked bratwurst and maple-brushed pancetta, the Cheesy Gochujang Crot Dog (HK$48/pc) topped with mozzarella and gochujang glaze, the Char Siu Croissant Pocket (HK$35/pc) filled with Cantonese-style barbecue pork, and the Turkey & Chestnut Slice (HK$40/pc) layered with turkey breast, velouté, and mushroom–chestnut stuffing in flaky puff pastry.
A Traditional British Holiday Feast – from HK$458 Per Guest
On Christmas Day, the restaurant welcomes guests for a festive set menu priced at HK$458 per person, available for lunch from 12pm with the final seating at 5pm. The meal begins with a warming Mushroom & Chestnut Soup, a cosy celebration of the season’s earthy flavours. Guests may also choose to add an optional supplement of Honey Roasted Pork Belly Ham (+HK$38). The main course of Turkey Breast Stuffed with Pistachio and Maitake Mushrooms serves as the centrepiece of the experience, accompanied by beloved British holiday sides including duck fat potatoes, honey glazed parsnips, roasted baby carrots, pigs in blankets, and brussels sprouts topped with bacon jam. The feast concludes with a festive Mince Pie with Orange Cream, offering a bright and citrusy finish to the Christmas celebration.
FESTIVE SEASONAL RESTAURANT SPECIALS (À LA CARTE)
Snacks, Small Plates, Large Plates, and Desserts for Festive Dining from 1-31 December
In addition to the set menu, a limited selection of Christmas à la carte specials is available throughout the month of December. Snack offerings include the Honey Glazed Pork Belly Ham (HK$78), while small plates feature Scotch Quail Eggs with Cardamom & Prune Purée (HK$88) and an Angus Beef Tartare with Confit Yolk & Parsnip Crisps (HK$118). For a heartier festive option, the Turkey & Chestnut Slice with Cranberry & Celeriac Coleslaw (HK$118) brings together classic Christmas flavours with refreshing seasonal accents. To finish, guests may enjoy the Mince Pie with Orange Cream (HK$68), a traditional treat with a bright citrus twist.
Whether selecting pastries for celebrations, searching for thoughtful edible gifts, or gathering for a Christmas Day feast, The Baker & The Bottleman offers a heartwarming and delicious way to celebrate the season. For online purchases for the Christmas collection, please visit website at HERE, for lunch and dinner reservations, please visit website at HERE.
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About The Baker & The Bottleman
True to Simon Rogan’s ethos, sustainability is at the very heart of the concept – the bakers and chefs produce all the food from scratch in-house, observe the seasons and work with only the best local suppliers. The Baker & The Bottleman uses traditional artisanal techniques and flavours giving a strong British heritage to each baked item.
The bakery and restaurant’s aim are to minimise any packaging and encourage reusable bags, and coffee cups and think about every unnecessary item that is not required. All packaging is at minimum recyclable or compostable, if not made from organic/recycled cotton. The Baker & The Bottleman also aims to source most of their ingredients from the best local and small-scale producers, as well as to avoid food waste at any cost by using seasonal produce that is grown or made locally by mindful farmers and artisans.
The Baker & The Bottleman Bakery + Restaurant Information
Address: Shop Nos. G14-15, G/F, F15A, 1/F, Lee Tung Avenue, 200 Queen’s Road East, Wan Chai, Hong Kong
<<Hong Kong, 13th November, 2025>> This festive season, One MICHELIN-starred and Tatler Best 2025 Top 20 Restaurant of Hong Kong, Cristal Room by Anne-Sophie Pic at Forty-Five, LANDMARK, presents a luminous line-up of celebratory dining experiences, uniting the artistry of Chef Anne-Sophie Pic- the world’s most decorated female chef – with the timeless savoir-faire of Baccarat and Head Chef Marc Mantovani. From refined Christmas lunches to indulgent tasting dinners and an exclusive Macallan Masterclass Series, each event captures the season’s spirit of joy, generosity, and French joie de vivre.
SAVOIRE-FAIRE CHRISTMAS LUNCH THROUGHOUT THE FESTIVE SEASON
Experience the Savoir-Faire executive lunch atop LANDMARK at Cristal Room by Anne-Sophie Pic, a celebration of artistry, ingenuity, and impeccable timing. Starting from HK$680 + 10% per person, this refined three-course experience highlights Chef Anne-Sophie Pic’s MICHELIN-starred interpretations of the season, showcasing a seamless blend of precision, creativity, and emotion that defines true savoir-faire.
Guests may expand their journey with additional courses, including Anne-Sophie Pic’s signature Les Berlingots – delicate pasta parcels filled with goat cheese in a green tomato consommé infused with chrysanthemum and marigold. A curated selection of exquisite beverage pairings, including non-alcoholic options, complements this gastronomic experience, set against an elegant backdrop of Baccarat crystal and panoramic views of Hong Kong’s skyline. Reservations via SevenRooms.
The restaurant’s storied heritage shines through Wild Seabass with Petrossian Daurenki Caviar and Champagne Sauce – a signature from Jacques Pic since 1971 – while Chicken from Bresse, suffused with sea lettuce and shellfish and accompanied by a green-curry cabbage bonbon, showcases Chef Pic’s graceful dialogue between land and sea. The experience concludes with Le Millefeuille 2.0, layered with Mille fragrances, Tahitian Vanilla and Provence blossoms, offering a luminous finale to a night of French savoir-faire. Guests may further enhance the evening with thoughtfully curated beverage pairings: the Balade non-alcoholic pairing (Starting from HK$788), Experience mixed pairing (Starting from HK$1,288), or Inspirational wine journey (Starting from HK$1,588).
Click HERE to view the full Noël Éclat Christmas Eve and Christmas Day tasting menu.
LUEUR NOVELLE NEW YEAR’S EVE DINNER ON 31 DECEMBER
Scottish Langoustine, gently cooked over embers and paired with grilled leeks and kaffir lime green curry, gives way to Wild Seabass with Petrossian Caviar and Champagne Sauce, a nod to the Pic family’s timeless classic. The centrepiece, Venison Saddle from Alsace, marinated with black garlic and coffee and served with translucent mushroom ravioli and fermented dark berries, embodies the opulence of the season. A show-stopping Chocolate Tart Soufflé infused with roasted vanilla, Talisker whisky, and white truffle, brings the feast to a decadent conclusion. To complete this extraordinary evening, beverage pairings are once again offered in three expressions: Balade (HK$1,088), Experience (HK$1,788), and Inspirational (HK$2,488).
27 November, 4 December & 11 December | 3:15 PM – 5:00 PM
Cristal Room by Anne-Sophie Pic proudly presents an exclusive collaboration with The Macallan, hosted by Brand Ambassador Stéphane. This intimate masterclass invites guests to explore the nuances of Macallan Double Cask 12, 15, and 18 Years Old, each expression reflecting a dialogue between American and European oak.
The experience is complemented by a bespoke sequence of canapés – carrot tartelette with coffee and geranium, feuilleté with marigold and Comté cheese, pie-tee with furikake, seaweed and turmeric, and a chocolate bonbon with Valdespino ganache – each crafted to mirror and amplify the whiskies’ aromatic profiles. Priced at HK$880 per guest, this exclusive afternoon tasting offers a rare opportunity to savour the art of whisky pairing within the luminous surroundings of Cristal Room by Anne-Sophie Pic. Reservations via SevenRooms.
Cristal Room by Anne-Sophie Pic is open for lunch from Tuesday – Saturday and for dinner from Monday – Saturday. For reservations / bookings at Cristal Room by Anne-Sophie Pic, please visit website at HERE.
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About Cristal Room by Anne-Sophie Pic
One MICHELIN-starred Cristal Room by Anne-Sophie Pic represents a groundbreaking collaboration between Baccarat, the iconic crystal manufacturer and creator of enchanting worlds, Anne-Sophie Pic, the world’s most Michelin starred female chef, and Leading Nation Hospitality in Hong Kong. This remarkable restaurant, opened in mid November 2023, seamlessly blends the realms of hospitality, design, and gastronomy. Conceived by Gilles et Boissier, the renowned Paris-based architecture and interior design studio behind Baccarat Hotel in New York, the 40-seat venue offers a breathtaking panoramic view of Hong Kong’s Victoria Harbour and showcase the culinary know-how with the open kitchen.
Anne-Sophie Pic, acclaimed for her culinary finesse and renowned for her concept and cuisine philosophy of “Suffusion”, brings her unmatched exquisite sensibilities, perfect balance, and striking flavour combinations to the Cristal Room. Throughout her unique creations, together with her head chef Marc Mantovani, she invites guests to savour dishes that reflect her French identity while showcasing Asia as a re-appropriation of her own traditions. Beverage creations, extension of Anne-Sophie Pic signature, are imagined with Paz Levinson to create a symbiosis between dishes and drinks. In the same pursuit of perfection, Anne-Sophie Pic and Eric Verbauwhede, created artful expressions of the chef’s culinary philosophy in the realm of pastry.
At the entrance, guests are greeted by a mesmerizing chandelier engulfed in flames. This stunning display symbolizes the harmonious fusion of the four elemental forces – fire, air, earth, and water – that serve as the foundation for all Baccarat creations.
About Forty-Five
Forty-Five located in LANDMARK is the most exciting art, culinary and lifestyle destination in a generation. The sprawling space atop Gloucester Tower houses five new experiential concepts, including MICHELIN-recommended The Merchants, Kaen Teppanyaki, Cardinal Point, One MICHELIN-starred Cristal Room by Anne-Sophie Pic, and private members’ club, the Gloucester Arts Club.
Address: 43/F Gloucester Tower, LANDMARK, 15 Queen’s Road Central
About Leading Nation Hospitality
Leading Nation Hospitality, a Hong Kong–based group founded in 2016 by entrepreneurs Gerald Li and Kevin Poon, who brings creativity and strategic vision to the city’s culinary scene. Today, the group boasts a diverse portfolio of over 18 innovative restaurant and bar concepts across more than 30 locations in Hong Kong and other key Asian markets. Highlights include acclaimed destinations like The Diplomat (Top 50 Best Bars),
Cristal Room by Anne-Sophie Pic (One MICHELIN Star), The Merchants (MICHELIN-recommended), Cardinal Point (Cathay Pacific’s Member’s Choice for the Hippest New Nightlife Spot), La Rambla, Morty’s, Elephant Grounds, WAGYUMAFIA, Mashi No Mashi, Sushi Mamoru, and the newly opened Torikaze, each reflecting the team’s commitment to quality, design, and hospitality excellence.
About PIC and Chef Anne-Sophie Pic
Anne-Sophie Pic, the world’s most Michelin starred female chef, is known for her exquisite sensibilities, perfect balance, and striking flavour combinations, which achieve superlative equilibrium between powerful tastes and their delicate expressions. Her unique legacy is founded in grace and audacity – a bold openness to the world and a reverence for the earth and those who cultivate it. At the heart of Anne-Sophie Pic’s creativity is her concept and cuisine philosophy called “Suffusion”. Suffusion happens when aromas enter a new flow, expressing themselves at their very best, through astonishing new tastes and sensations, through the use of different techniques from the French culinary tradition such as marination, infusion, steeping, or smoking.
Anne-Sophie Pic holds 3 Michelin stars in her gastronomic Pic*** restaurant in Valence, France where the family house has been located for three generations. With Anne-Sophie Pic in charge of the creation and David Sinapian, her husband, at the head of the company, they turned Pic into a group dedicated to luxury restaurants and high-end F&B experiences.
Follow the Pic universe on social media @annesophiepic @pic-valence @ladamedepicparis
About Baccarat
Founded in 1764, Baccarat, alchemist of joy and creator of enchanting worlds, is the fruit of a group of daring artisans who have transformed the four elements of nature – earth, air, fire and water – into crystal of unparalleled purity. By crafting true masterpieces, Baccarat has never ceased to surprise the world, garnering numerous awards at World Fairs and international exhibitions. This is how the name of a small town in eastern France, Baccarat, has over time become a symbol of the art of celebration and French joie de vivre. From Paris to Moscow, New York, Tokyo, Miami or Hong Kong, the unique experience of Baccarat’s art de vivre can be found within its Houses, boutiques, restaurants, bars, and hotels. Ahead of its 260th anniversary, Baccarat continues its international development, firmly anchored in its roots, and driven by the ambition to always fly higher. Discover the captivating world of Baccarat on www.baccarat.com and on www.instagram.com/baccarat.
《2025年11月12日，香港》位於大館中央裁判司署的 Prince and the Peacock榮獲米芝蓮推薦餐廳及《Tatler Best 2025》「香港20最佳餐廳」榮譽。今個冬季，主廚Palash Mitra 特別精心設計全新的冬季菜餚，從錫金的山間廚房到帕蒂亞拉的宮殿，再到香料產區喀拉拉邦海岸，帶領食客踏上一段穿越印度皇家傳統的饕餮之旅。餐單延續了餐廳一貫的理念，透過敘述故事、精湛的烹調技巧和懷舊的情懷，頌揚印度王室美食。每一道菜都從曾經定義地域美食的王朝中汲取靈感，並融入主廚Palash的現代美學和對正宗風味的尊重及堅持。
Prince and the Peacock的主廚Palash將攜手Magistracy Dining Room的主廚Alyn，打造僅此一日的皇家週日烤肉早午餐 (每位HK$688+10%)。他們將於Magistracy Dining Room以印度土邦宮廷的珍饈風味為傳統週日烤肉雅聚注入新生命，讓客人盡享印度皇家盛宴。查詢及預訂，請瀏覽SevenRooms。
節慶午餐– 於2025年12月24、25日及26日供應
Prince and the Peacock首次推出聖誕午餐，供應其備受讚譽的單點餐單，在節日期間為客人提供尊貴的用餐體驗。
Prince and the Peacock 主打高級而正宗的印度美食，展現出該領域一個嶄新的時代，在傳統與創新之間取得了完美的平衡。餐廳的營業時間為星期一至星期六*晚上6時起，星期日休息。查詢及訂座，請電郵至 reservations@themagistracyhongkong.com 或致電 +852 2154 6104。
作為大館中央裁判司署活化計劃第二階段，Black Sheep 創辦人 Syed Asim Hussain 與總廚 Palash Mitra 為 Prince and the Peacock 揭幕，探尋歷史上的料理經典，將光輝燦爛的風光重現人間。總廚 Palash 從王室饗宴汲取靈感，透過菜餚復興印度史上的宏偉餐桌，從食材、技藝、食器以至隨後延伸的傳說，引領饕客穿越黃金時代，踏上多元旅程，每一步都在展露 Black Sheep 以美食說故事的熱忱。
